Jamón, Cochinillo and Tortilla
As my last few days in Spain draw to a close, I savor every meal, knowing that it may be a while before I have the opportunity to consume these typical Spanish foods. Here are a few of the most memorable delicacies.
Jamón (ham)
The Spaniards have an affinity for everything that comes from a pig. Although the toro may be the symbolic animal of Spain, it is the pig that is truly king here.
You can often find legs of ham hanging in shops from which they shave thin slices for sandwiches, or tapas, small plates of savory appetizers served at bars and restaurants to hold you over until late night dinners. In cafés, restaurants and shops, one can find rows of ham legs hanging from the ceiling. Ham drying begins with the salting of legs followed by a year of curing in conditions that mimic the temperatures of the four seasons to gradually age the meat. Some hams cure for an additional year or more.
Jamón, comes is three general grades and prices depend on what the pigs were fed.
Jamón Ibérico
This ham has a dark burgundy color and is the most expensive (400€per leg) as the pigs are fed a diet of 100% bellota (acorns). This ham is usually served on special occasions and is very popular at Christmastime.
Jamón de Cebo
This ham is less pricey (200€per leg) as the pigs are only fed a diet of 50% bellota (acorns).
Jamón Serrano
This is the least expensive ham (85€ per leg) of a medium red hue is from pigs that have no speciality diet.
It may seem a bit odd to offer a gift of a leg of ham, but it actually is an amazing gift. The Philosophy teacher at our school was retiring at the end of the year, so we all chipped in and bought her a leg of Jamón de Cebo, and she was thrilled!
Cochinillo (Roast suckling pig)
Roast suckling pig is a dish in which a baby pig (between two and six weeks old) is roasted and served in its entirety. Many old restaurants in Madrid and in the old villages specialize in this treat. Most noteworthy is the restaurant Sobrino de Botín, which opened in 1725. According to the Guiness Book of Records, it is the oldest continuously operating restaurant in the world. Consequently, it is a landmark attraction where the young pigs are cooked in cast iron pans on an open wood fire. The result is a juicy, tender pork inside a delicious crispy skin.
Although, we were told that only tourists go to Botín, we went on a national holiday and all the rooms in this aged, crooked and multi-level building, were jammed packed with Madrilenes.
Tortilla (Spanish omelet)
A tortilla, or Spanish omelet, is an egg, potato and onion omelet most often served cold as an appetizer. At parties, it is cut into cubes with toothpicks placed in each small piece. In a room full of teenagers, this dish is consumed in minutes.
In search of more unique tapas, we found the restaurant Estado Puro to be creative with their various tapas, but what we found amazing was their 21st Century Spanish Omelet. Served in a glass, this vertical tortilla features layers of whipped and moussed egg, potatoes and onion that give your palette the impression you have just taken a bite into a traditional tortilla, although the texture is completely different. This is just one example of how Spanish food is evolving with modern twists that will always have you coming back for more. I already can't wait to return!
Jamón (ham)
The Spaniards have an affinity for everything that comes from a pig. Although the toro may be the symbolic animal of Spain, it is the pig that is truly king here.
You can often find legs of ham hanging in shops from which they shave thin slices for sandwiches, or tapas, small plates of savory appetizers served at bars and restaurants to hold you over until late night dinners. In cafés, restaurants and shops, one can find rows of ham legs hanging from the ceiling. Ham drying begins with the salting of legs followed by a year of curing in conditions that mimic the temperatures of the four seasons to gradually age the meat. Some hams cure for an additional year or more.
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| Aged ham legs, ready to be purchased |
Jamón, comes is three general grades and prices depend on what the pigs were fed.
Jamón Ibérico
This ham has a dark burgundy color and is the most expensive (400€per leg) as the pigs are fed a diet of 100% bellota (acorns). This ham is usually served on special occasions and is very popular at Christmastime.
 |
| Jamón Ibérico |
Jamón de Cebo
This ham is less pricey (200€per leg) as the pigs are only fed a diet of 50% bellota (acorns).
Jamón Serrano
It may seem a bit odd to offer a gift of a leg of ham, but it actually is an amazing gift. The Philosophy teacher at our school was retiring at the end of the year, so we all chipped in and bought her a leg of Jamón de Cebo, and she was thrilled!
Cochinillo (Roast suckling pig)
Roast suckling pig is a dish in which a baby pig (between two and six weeks old) is roasted and served in its entirety. Many old restaurants in Madrid and in the old villages specialize in this treat. Most noteworthy is the restaurant Sobrino de Botín, which opened in 1725. According to the Guiness Book of Records, it is the oldest continuously operating restaurant in the world. Consequently, it is a landmark attraction where the young pigs are cooked in cast iron pans on an open wood fire. The result is a juicy, tender pork inside a delicious crispy skin.
Although, we were told that only tourists go to Botín, we went on a national holiday and all the rooms in this aged, crooked and multi-level building, were jammed packed with Madrilenes.
 |
| Roast suckling pig at Botín |
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| We're smiling because we just ate a delicious meal at Botín |
Tortilla (Spanish omelet)
A tortilla, or Spanish omelet, is an egg, potato and onion omelet most often served cold as an appetizer. At parties, it is cut into cubes with toothpicks placed in each small piece. In a room full of teenagers, this dish is consumed in minutes.
In search of more unique tapas, we found the restaurant Estado Puro to be creative with their various tapas, but what we found amazing was their 21st Century Spanish Omelet. Served in a glass, this vertical tortilla features layers of whipped and moussed egg, potatoes and onion that give your palette the impression you have just taken a bite into a traditional tortilla, although the texture is completely different. This is just one example of how Spanish food is evolving with modern twists that will always have you coming back for more. I already can't wait to return!
 |
| Estado Puro's 21st Century Spanish Omelet |
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